Ground Lamb Stroganoff
|Olive oil||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Ground lean lamb shoulder||1 1⁄2 Pound|
|Sliced mushrooms||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cream of celery soup||10 Ounce|
|Boiling water||1 Cup (16 tbs)|
|Dried dill weed/1 teaspoon snipped fresh dill||1⁄2 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
Heat oil in large heavy skillet.
Add onion and garlic and cook gently, stirring, 3 minutes.
Add lamb and mushrooms and cook, stirring and breaking lamb apart, until lamb is lightly browned.
Stir in salt, pepper and paprika.
Sprinkle in flour and blend well.
Remove from heat and add soup, water and dill.
Stir to blend and return to moderate heat.
Bring to a boil, turn down heat and simmer, stirring often, 10 minutes.
Add sour cream and stir to blend.
Heat but do not boil.
Serve over hot rice.